Chicken drumsticks marinated in a yogurt-spice sauce and roasted until crispy outside and juicy inside. Prepared with little effort and baked on a single tray together with potatoes, this practical dish is a favorite for large gatherings.
In a bowl, whisk together yogurt, olive oil, pepper paste, crushed garlic, red pepper flakes, thyme, cumin, salt, and black pepper to make a thick sauce.
Coat the chicken thighs thoroughly with the sauce, rubbing it under the skin as well. Cover and let marinate in the refrigerator for at least 1 hour; the seasoning will penetrate the meat during this time.
Spread sliced potatoes in a roasting pan and season lightly with salt. Arrange the marinated chicken on top of the potatoes, skin side up.
Cover the pan with foil and bake in a preheated 200°C (390°F) oven for 35 minutes. Remove the foil and bake for another 20 minutes until the skin turns crisp and golden.
Caution: Before serving, insert a knife into the center of the thickest thigh and check that the juices run clear and the meat is no longer pink. Serve hot with the potatoes.
Important: Marinating the chicken for at least 1 hour, or ideally overnight, lets the spices penetrate the meat and tenderize it. Caution: To make sure the chicken is fully cooked, pierce a knife into the thickest part; the juices should run clear and the internal temperature should reach 74°C (165°F). Contains dairy (yogurt). Leftover chicken keeps in the refrigerator for 3 days. Contains no nuts, gluten-free.
If you rub some of the marinade under the skin with your finger, the spices come into direct contact with the meat and it turns out much tastier. For a crispy skin, pat the chicken lightly dry with paper towel after taking it out of the marinade before baking.
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